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Easy Shrimp Curry


This simple and fast curry can be on the table in a few minutes. Curry and a delicious sparkling wine like the 2018 Grand Cuvee’ make a great combination.  I’ve used shrimp here but you could use fresh scallops, calamari, or tinned fishes such as mussels, oysters, cockles or mackerel stirred in gently just at serving time.  I’ve used Trumpet mushrooms here but any flavorful mushroom such as oyster, clam shell or maitake could be used.

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    Serves 4

    Total Time

    Prep Time

    Difficulty Level


    2 teaspoons cooking oil

    2 teaspoons butter

    6 ounces fresh Trumpet mushrooms, thickly sliced

    Pinch Kosher salt and freshly ground pepper

    2 tablespoons red curry paste

    19 ounce can well stirred, full fat coconut milk

    2 tablespoons fish sauce

    1 tablespoon sugar

    Juice from one medium lime

    1/2 cup chicken stock

    1 small red bell pepper, seeded and cut into large dice

    1/2 pound large (16 – 20) uncooked, peeled and deveined shrimp

    Fresh cilantro or basil leaves for garnish

    Cooked long grain rice or Asian noodles rice, to serve


    1. Heat a skillet over medium high heat. Add 1 teaspoon cooking oil and butter. Add mushrooms and sauté until lightly browned. Season to your taste with salt and pepper. Set aside.

    2. Add the remaining teaspoon of oil and whisk in red curry paste. Whisk for about 30 seconds. Pour in the coconut milk, fish sauce, sugar, lime juice and chicken stock and continue whisking till smooth. Add the red peppers and continue cooking for 2 minutes. Add the shrimp and cook for another 2 minutes. Add reserved mushrooms and heat through. Top with the cilantro and serve with rice or noodles.

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